4 types of Quick & easy Rice recipe for Lunch box
Are you in search of delicious yet easy rice recipes to jazz up your lunch box? Look no further! Rice is a versatile staple that can be transformed into a variety of flavourful dishes in no time. In this post, we’ll explore four quick and easy rice recipes that are perfect for busy weekdays. So I’ m going to share 4 recipes – Tomato rice or bhat, herb rice, curry leaves rice and tangy Lemon Rice.. These recipes are not only simple to make but also packed with nutrients. Whether you’re cooking for yourself or the family, these dishes will bring excitement to your lunch routine. Let’s dive in and discover how to create delightful rice meals that are sure to please your taste buds!
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Do visit my other recipes also so Must try this recipes for Festivals!! from my blog with this post on Rajasthani Kanji Vada Recipe, It includes Crispy Rice Papadi: A Perfect Gluten-Free Tea-Time Snack, Khatta Mitha Poha Makai chivda namkeen , Seviyan ki kheer | Vermicelli Kheer ,Kala Jamun , Kheer Mohan recipe, Chawal ka meetha dosa , Indian Probiotics: A Guide to Fermented Foods further, do check my other recipes collection..
1) Tomato bhat or tomato rice
Tomato Bhat is a delicious and easy rice dish that’s popular in India. It combines juicy tomatoes with spices and herbs, creating a tasty meal that everyone will love. Perfect as a quick lunch box, weeknight dinner or a cozy family meal, Tomato Bhat is simple to make and packed with flavour. Its bright color and wonderful aroma make it a great addition to any table.
Let’s get started and learn how to make this comforting dish at home!
Ingredients -
- Cooked rice – 1 & ½ cup
- Tomato – 2
- Ginger – ½ inch piece
- Dried red chili – 2
- Oil – 2 tbsp
- Broken cashews – 5
- Raisins – 6 – 7
- Mustard seeds – ½ tsp
- Star anise – 1
- Black peppercorns – 5
- Cinnamon stick – 1 small piece
- Cloves – 2
- Cumin seeds – ½ tsp
- Peanuts – 1 tsp
- Hing – a pinch
- Green chili – 1
- Curry leaves – 1 sprig
- Turmeric powder – 1/4 tsp
- Red chili powder – ¼ tsp
- Coriander powder – 1 tsp
- Salt – as per taste
- Sugar – ¼ tsp
- Chopped coriander leaves – 1 tbsp
Method –
- Firstly, in a mixer jar, add 3 chopped tomatoes, ½ inch piece of ginger, and 2 dried red chilies. Blend to a fine paste.
- In a large pan or wok, heat oil over medium heat.
- Add broken cashews and raisins. Stir-fry until golden, then remove to a plate.
- Add mustard seeds and let them splutter. Then, add whole spices: 1 star anise, 4–5 black peppercorns, 1 small cinnamon stick, 2 cloves, ½ tsp cumin seeds, 1 tsp peanuts, a pinch of hing powder, 1 chopped green chili, and 1 sprig of curry leaves. Sauté for 1–2 minutes.
- Add the tomato paste and cook for 5–7 minutes on medium to low flame.
- Now add the spices: ¼ tsp turmeric powder, ¼ tsp red chili powder, 1 tsp coriander powder, salt to taste, ¼ tsp sugar, and chopped fresh coriander leaves. Sauté for 1 minute.
- Add the cooked rice, adjusting salt if necessary, and mix well. Stir-fry for another 2–3 minutes.
- Finally, garnish with chopped coriander leaves, fried cashews, and raisins. Mix well, then turn off the heat.
- Tomato rice is ready. Serve and enjoy!
2) Herb rice
Ingredients -
Herb Rice is a yummy and easy rice dish that’s full of fresh flavors. Made with aromatic herbs and spices, this Indian-style rice is perfect as a side dish or a kids lunch box recipe. This colorful dish is not only delicious but also quick to prepare. Whether you’re having a family dinner or a special occasion, Herb Rice is sure to impress everyone.
- Cooked rice – 1 & ½ cup
- Butter – 1 tsp
- Oil – 1 tbsp
- Ginger paste – 1/4 tsp
- Green chili – 1
- Dried red chili – 1
- Mix veggies – 1/2 cup
- Black pepper powder – ¼ tsp
- Mix herbs – 1 tbsp
- Red chili flakes – ½ tsp
- Salt – as per taste
- Sugar – ¼ tsp
- Maggie cube – ¼ tsp
Method –
- In a large pan or wok, add 1 tsp of butter and 1 tbsp of olive oil.
- Add ¼ tsp of ginger paste, 1 chopped green chili, and 1 dried red chili. Sauté until fragrant.
- Now add chopped vegetables: carrots, capsicum, boiled sweet corn, and boiled fresh green peas. Cook for 3–4 minutes.
- Add ¼ tsp of crushed black pepper, 1 tbsp of mixed herbs, 1 tbsp of red chili flakes, salt to taste, ¼ tsp of sugar, and ¼ tsp of aromatic powder (or a Maggie cube). Mix well and cook for another minute.
- Now add 1½ cups of cooked rice. Stir gently to combine and cook for 2 more minutes.
- Herb rice is ready. Turn off the heat.
- Serve the herb rice warm.
3) Curry leaves rice
Curry Leaves Rice is a simple and delicious dish that highlights the unique flavor of curry leaves. This South Indian recipe is quick to make and packed with taste, making it a perfect choice for a busy weeknight or a cozy weekend meal. It is very healthy so must try this recipe for lunch box.
With a mix of spices, nuts, and fresh curry leaves, this rice dish is not only flavorful but also aromatic. It’s a great way to use up leftover rice and can be enjoyed on its own or paired with your favorite side dishes.
Let’s get started and learn how to make this tasty Curry Leaves Rice!
Ingredients -
- Cooked rice – 1 & ½ cup
- Oil – 1 tbsp
- Chana dal – 1 tbsp
- Urad dal – 1 tbsp
- Black peppercorns – ¼ tsp
- Cumin seeds – ¼ tsp
- Peanuts – 2 tbsp
- Dried red chili – 3
- Curry leaves – handful
- Ginger – small piece
- Flax seeds – 1 tsp
- Tamarind – small piece
- Grated coconut – 1 tbsp
- Coriander powder – ½ tsp
- Oil – 1.5 tbsp
- Mustard seeds – ½ tsp
- Peanuts – 1 tbsp
- Dried red chili – 1
- Broken cashews – 4 -5
- Hing – 1/8 tsp
- Curry leaves – 1 sprig
- Salt – as per taste
- Fresh coriander leaves – to garnish
Method –
- To prepare the curry leaves masala, heat a pan and add 1 tsp of oil.
- Add 1 tbsp of chana dal, 1 tbsp of urad dal, ¼ tsp of black peppercorns, ¼ tsp of cumin seeds, and 2 tbsp of peanuts. Fry well for 2 minutes over low heat.
- Add 3 dried red chilies, ½ cup of fresh curry leaves, a small piece of ginger, 1 tsp of flax seeds, and a small piece of tamarind. Cook for about 2–3 minutes until fragrant. Then add 1 tbsp of grated dried coconut and stir-fry for an additional 2 minutes. Turn off the heat and let the mixture cool down.
- Transfer the mixture to a mixer jar, add 1 tsp of coriander powder, and coarsely grind it. Your curry leaves masala is ready and can be stored for up to 1 week.
- Now, to prepare the curry leaves rice, heat oil or ghee in a large pan over medium heat.
- Add ½ tsp of mustard seeds, 1 tbsp of peanuts, a dried red chili, 1 tsp of broken cashews, a pinch (1/8 tsp) of hing powder, and 1 sprig of curry leaves. Sauté until fragrant.
- Add 1½ cups of cooked rice, the prepared curry leaves masala, and salt to taste. Combine well and stir-fry for 2 minutes.
- Finally, add some fresh coriander leaves. Your curry leaves rice is ready; turn off the heat.
- Serve the curry leaves rice with a drizzle of ghee on top and enjoy!
4) Lemon rice
Lemon Rice is very easy to make and full of flavor. This popular South Indian recipe combines cooked rice with tangy lemon juice, spices, and crunchy nuts, making it a refreshing meal or side dish.
Perfect for lunchboxes or a quick dinner, Lemon Rice is not only delicious but also quick to prepare. With its cheerful yellow color and wonderful aroma, it’s sure to please everyone at the table.
Let’s dive into the recipe and learn how to make this delightful dish!
Ingredients -
- Cooked rice – 1 & ½ cup
- Oil – 2 tbsp
- Mustard seeds – ½ tsp
- Chana dal – 1/2 tsp
- Urad dal – ½ tsp
- Methi seeds – 1/8 tsp
- Peanuts & cashews – 1 tbsp
- Green chili – 1
- Dried red chili – 1
- Ginger paste – ¼ tsp
- Hing – 1/8 tsp
- Curry leaves – 1 sprig
- Salt – as per taste
- Turmeric powder – ¼ tsp
- Fresh coriander leaves – 1 tbsp
- Lemon juice – 1 lemon
Method –
- In a pan, heat oil over medium heat.
- Add ½ tsp of mustard seeds, ½ tsp of chana dal, ½ tsp of urad dal, 1/8 tsp of fenugreek seeds, 1 tbsp of peanuts, 3 cashews, 1 chopped green chili, 1 dried red chili, ¼ tsp of ginger paste, 1/8 tsp of hing powder, and 1 sprig of curry leaves. Add salt and turmeric powder to taste, and sauté well.
- Now add 1½ cups of cooked rice. Mix gently and cook for about 2–3 minutes.
- Add chopped coriander leaves and mix well. Turn off the heat.
- Finally, add 2 tbsp of lemon juice and mix gently.
- Your lemon rice is ready to serve!
